CrÍpes originated from Bretagne (Brittany),
a region in the northwest of France. CrÍpes are very versatile, they can be
savory or can be served as a dessert depending on the filling.
Common fillings for savory crÍpes are cheese, mushroom, spinach, asparagus,
eggs, ratatouille, artichoke etc... CrÍpe can also be filled with sweet items
such as Jam, melted chocolate, ice cream, Nutella, and a variety of fresh
fruits.

In France a CrÍperie is usually a takeaway
stall or, serving crÍpes as a form of fast food or street food, or it could be a
more formal sit-down restaurant or cafť but the most popular one are still the
street stall.

CrÍpes are usually very affordable and they
come is a variety of flavors so there is a CrÍpe for everyone of us. I
usually order butter and sugar CrÍpe, the most simple one on the menu.. If
you have a chance to go to France, find a CrÍperie stall and order a
CrÍpe! It is actually fun to watch them make CrÍpes. CrÍpes are
usually very affordable and it is a great snacks in between meals.

Tonight I opted for a savory crÍpe with Ham,
mushrooms, and Bťchamel filling. Actually
Kevin been asking for me to make this dish for a while. The last time he
had a crÍpe was in Las Vegas and been craving for it ever since. Actually,
I do not know any restaurants in the Bay Area that serve good CrÍpes, so in the mean
time, if we want to eat CrÍpes, I guess I have to make them!

Kevin is cutting a piece of the
crÍpe.. He gave it two thumbs up!

Closer look at the crÍpe.

Preparation work

Basic crÍpe recipe.

The ingredients: eggs, milk, salt and
flour.

All the ingredients are mixed
together.

Once the mixture is well blended,
melted butter is added and the batter is refrigerated for at least 1 hour.

Pouring a thin layer of the batter
into a hot oiled frying pan.

Once the first layer is golden, the
crepe is flipped to the other side so it will get some color too.

A plate full of crepes waiting to be
filled with good stuff ..

The filling

Sautťing the mushrooms until cooked.

Making the bťchamel
sauce. Butter is melted than flower is added.

Once the butter and the flour had
thicken, a spoon of mustard is added and milk is also added.

Once the bťchamel
has reached the desired thickness, mushrooms are added.

I am now filling the crepe with the bťchamel/mushrooms
sauce.

Ham and chopped mozzarella are added
on top of the sauce.. I usually put the whole crÍpes in the
microwave for 10 seconds so that the mozzarella is melted and gooey.